Preheat the oven to 425°F (220°C)
Pat chicken thighs dry with paper towels
Trim excess skin or fat if needed
Season with salt, black pepper, and any desired spices
Rub with a little oil or melted butter
Place thighs skin-side up on a baking sheet or in a roasting pan
Leave space between pieces for even cooking
Roast for 35 to 45 minutes
Check that the internal temperature reaches 165°F (74°C)
For crispier skin, broil for 1 to 3 minutes at the end
Rest the chicken for 5 to 10 minutes before serving